Monday, October 4, 2010

Instant Corn Chowder

In saucepan whisk flours into Hot water
3 1/4 cup hot water
1/3 cup corn fresh flour
3 T split pea flour *
1 1/2 t salt
1 T chicken or vegetable soup base
8-10 drops Tabasco sauce (optional)

Cook: Stirring for 1 minute (medium/high heat)
Cover: And turn to low, cook 2-3 minutes
Serve with broken corn chips

*you can make fast split pea flour/split pea soup by simply milling with your Nutri Mill Grain Grinder dried split peas.


  1. After milling bean flours (in this case split pea flour), how is the best what to store what you don't use?

  2. As with any flours, it is best to refrigerate or freeze the flour. This will keep the nutrition in the flour until you want to use it again. Within 78 hours after milling your flour, the nutrition oxidizes out of the flour. By freezing the flour, you hold the nutrition in the flour. It is best to let the flour get back to room temperature, when using it to bake bread. If you are using the frozen flour in a soup, just add it to the soup mixture frozen! It is wonderful to have the different flours on hand. I have several different grains already milled and frozen in my freezer ready for when I want to add a little bit of barley or oat flour to a recipe.